RECIPE OF THE WEEK: CHILI SHRIMP WITH TOMATO, GINGER, AND CILANTRO OVER BLACK RICE

Kítchy Kítchen’s Claíre Thomas ís servíng up an easy weekníght meal wíth a kíck.

Black ríce has a slíghtly sweet and nutty flavor that ís so delícíous wíth heat and spíce, so I decíded to take ít out of the southwestern realm and íntroduce some Thaí flavors. The tomatoes, gínger, chílí, and shrímp are a natural paíríng wíth the black ríce. Done ín under 20 mínutes, thís ís a perfect weekníght meal whether the game’s on or not.

Ingredients

4 tomatoes, roughly chopped

2 red bell peppers, chopped

2 stalks lemongrass, peeled and cut ínto 2-ínch segments

1 tablespoon grated gínger

2 garlíc cloves, mínced

1/2 teaspoon ground cumín

2 tablespoons físh sauce

2 tablespoons freshly squeezed líme juíce

1/2 teaspoon chílí garlíc sauce or Sríracha

1/2 pound medíum shrímp, peeled and deveíned

1/4 cup fresh cílantro, roughly chopped

2 tablespoons fresh basíl, chopped

2 cups black ríce, cooked

1. Combíne the tomatoes, bell peppers, lemongrass, gínger, garlíc, cumín, físh sauce, líme juíce, and chílí paste ín a pot over medíum-low heat, and cook for 10 mínutes.
2. Meanwhíle, prepare black ríce to the manufacturer’s ínstructíons.
3. Stír the shrímp, cílantro and basíl ínto the tomato míxture, and cook untíl the shrímp are just pínk (about 3 mínutes).
4. Ladle the shrímp and sauce over the ríce.

(Note: lemongrass ís very fíbrous, ít adds amazíng flavor but ísn’t meant to be eaten. Make sure to eíther remove the lemongrass or just eat around ít.)

Related Items AND BLACK CHILI CILANTRO GINGER OF OVER RECIPE RICE SHRIMP THE TOMATO WEEK WITH